Whole30 Fish Taco Bowl with Mango Salsa and Chipotle Aioli

If you’re looking for a fresh, flavour-packed meal that’s Whole30-approved and gut-friendly, this Whole30 Fish Taco Bowl has everything you need.

With flavourful fish, juicy mango salsa, creamy guacamole, and a smoky chipotle aioli, this bowl is a fun and nourishing way to enjoy taco night—without the grains or added sugar. It’s perfect for easy digestion, reducing inflammation, and keeping your energy steady throughout the day.

The best part? This Whole30 Fish Taco Bowl delivers big on flavour while still being totally compliant and full of whole-food ingredients. Whether you’re doing a full Whole30 or just want a simple anti-inflammatory meal, you’ll want to keep this one on repeat.

Ingredients

For the Fish: 

• 1 pound white fish fillets (like cod or mahi mahi)
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lime

For the Cauliflower Rice:

• 1 tablespoon avocado oil
• 12 ounces cauliflower rice (fresh or frozen)
• ¼ teaspoon garlic powder
• Salt, to taste
• Juice of ½ lime

For the Mango Salsa:

• 1 mango, peeled and diced
• ½ red bell pepper, diced
• 2 tablespoons red onion, finely diced
• 1 tablespoon cilantro, chopped
• Juice of ½ lime
• Salt, to taste

For the Chipotle Aioli:

• ½ cup Whole30-compliant mayo
• 1 chipotle pepper in adobo sauce (Whole30 compliant or homemade)
• 1 tablespoon lime juice
• Salt, to taste

Optional Additions:

• Guacamole
• Shredded cabbage or lettuce
• Additional lime wedges
• Fresh cilantro for garnish

Directions

1. Make the Chipotle Aioli:
   Blend or whisk together mayo, chipotle pepper, lime juice, and salt. Set aside.
2. Prepare the Mango Salsa:
   Mix mango, bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Chill until ready to serve.
3. Cook the Cauliflower Rice:
   Heat avocado oil in a skillet over medium heat. Add cauliflower rice, garlic powder, and salt. Cook for about 5–7 minutes, until tender. Finish with lime juice.
4. Season and Cook the Fish:
   Pat fish dry. In a small bowl, mix all fish spices. Rub spice mix onto both sides of the fillets. Heat avocado oil in a skillet over medium heat. Cook fish 3–4 minutes per side until cooked through and flaky. Squeeze lime juice on top.
5. Assemble the Bowls:
   Add cauliflower rice to each bowl, followed by fish, mango salsa, and any additional toppings like guac or cabbage. Drizzle with chipotle aioli and garnish with cilantro and lime wedges.

Recipe from 40 Aprons.

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